Crisp and crunchy, this colorful salad makes a great picnic dish!
1 bunch baby golden beets, peeled
4 medium carrots, peeled
1 small bunch radishes, trimmed
2 tablespoons fresh parsley, chopped
Summer Red Wine Vinaigrette (see recipe)
1. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor outfitted with a slicing disc.
2. Toss the sliced vegetables with red wine vinaigrette to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.